Effect of pre-chilling on the sensory, microbiological and biochemical quality of silver pomfret (Pampus argenteus) stored in a standardized combination of dry ice and wet ice at the ratio of 1:0.2:0.5 (wt/wt/wt) was studied. Silver pomfret were chilled in ice till their core temperature reached to 0°C before their storage in the combination of dry ice and wet ice. The pre-chilled fish stored in the combination were sensorially acceptable up to 27 h without ricing, whereas the fish was acceptable only up to 18 h when they were stored without pre-chilling. Total bacterial count, psychrophilic count, H2S producers and lactics count was 107, 106, 105 and 103 cfu g-1, respectively at the end of storage period in the pre-chilled fish. Moraxella constituted 50% of the total bacterial flora in raw pomfret and became 2%, when they were pre-chilled with ice. Moraxella was also found to be the dominant (29%) flora in pre-chilled stored pomfret, whereas Flavobacterium was dominant in control pack. TMA-N and TVB-N did not exceed the limit of acceptability. Hypoxanthine (Hx) and Free Fatty Acids (FFA) content were 7.94 mg/100 g and 19.84% as oleic acid, respectively at the end of the storage period.
G. Jeyasekaran , P. Ganesan , R. Anandaraj , R. Jeya Shakila and D. Sukumar , 2006. Effect of Pre-chilling on the Shelf-life and Quality of Silver Pomfret (Pampus argenteus) Stored in Dry Ice and Wet Ice. American Journal of Food Technology, 1: 117-128.